Patasca is a comforting and traditional dish from Bolivian cuisine, highly appreciated in the Tarija region. Its base of hominy, meat, and vegetables transforms into a delicious broth that warms the soul and reconnects us with our culinary roots.
Patasca is a traditional dish of Latin American cuisine.
It is a comforting soup mainly prepared with corn, beef, and aromatic herbs.
Perfect for delighting your loved ones on cold days.
Patasca
Ingredients
1 Medium-sized pig's head
1 kilogram of Beef
1 kilogram of Peeled hominy
4 Large onions
8 Garlic cloves
1 cup of Colorant
2 tablespoons of Cumin
1 tablespoon of Oregano
1 pinch of Salt
Preparation
Step 1 : The washed hominy is left to soak in water overnight before starting the preparation.
Step 2 : Then, wash the pig's head and put it to boil along with the beef, hominy, onion, and garlic, all for eight hours.
Step 3 : Ensure the mixture doesn't stick by adding boiling water if necessary to maintain the initial liquid level.
Step 4 : When the hominy bursts and completely disintegrates, remove the bones and add the colorant dissolved in water.
Step 5 : Allow the preparation to cook for another three hours, and at this point, add the oregano and cumin.
Step 6 : Continue the slow cooking until it is ready to serve.
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